The Millbrook Inn - Permanently Closed

Winter Lunch Menu

Showcasing an array of wonderful seasonal produce from the local area

• ParfaitGBP 8.00

  Duck Liver Parfait served with plum & red onion chutney, dressed salad and toast

• Stuffed PepperGBP 13.50

  Roasted Red Pepper stuffed with sun blushed tomatoes, squash, pine nuts & quinoa topped with Parmesan served on a bed of wild rocket with a balsamic vinegar & lemon dressing

• Orzo PastaGBP 15.00

  Start Bay mixed crab orzo pasta with vegetables, white wine & cream topped with Parmesan

• Ham HockGBP 12.50

  Slow braised Ham Hock glazed in honey, soy sauce & sesame seed served with pickled red cabbage, salad & toast

• Warm Duck Gizzard, Smoked Duck, Black Pudding and Duck Egg SaladGBP 10.50

  Our head chef Jean-Philippe tinkered around with duck on the menu and came up with this inspired and highly popular dish. Don't be put off by the gizzards, they add to the drama and are incredibly tasty

• Fish of the DayGBP 15.50

  We believe in simplicity when it comes to fish. Pan fried quickly on both sides in butter and olive oil, a little seasoning and finished under the grill. Served with a creamy leek sauce and new potatoes

• RisottoGBP 14.00

  Beetroot and curly kale pearl barley risotto topped with Parmesan

• Moules MarinièreGBP 14.00

  We source our mussels from the River Exe and Teign, and cook a classic marinière with white wine, garlic, thyme and parsley broth served with fries

• Pot-au-FeuGBP 16.00

  A Devon take on traditional French Stew with seasonal vegetables topped with pan-fried Guinea Fowl supreme and Montbéliard smoked sausage

• Shin of BeefGBP 14.50

  Slowly braised shin of beef served with sautéed new potatoes and a light tartar sauce

• BouillabaisseGBP 20.00

  Our Devon version of the classic Provençal fish stew originating from the city of Marseilles. The key ingredients staying close to the roots of this dish lie in the broth: garlic, onions, tomatoes, olive oil, fennel, saffron, thyme and bay. The fish and seafood depends upon what the local fisherman of the South Hams coastline have caught. Served with rouille, Gruyere and croutons

• Belly PorkGBP 15.00

  Slow cooked spiced belly pork with puy lentils and chorizo casserole